1 cup caster sugar
3 large eggs, size 7
⅓ cup cream or milk
1 teaspoon vanilla extract
finely grated zest 2 lemons
1 cup plain flour (I made this gluten free so used gluten free flour)
1 cup ground almonds (almond meal)
1 teaspoon ground ginger (I didn't have this at home so omitted)
1½ teaspoons baking powder
¼ teaspoon salt
Grease a 5 cup capacity loaf tin and fully line with baking paper.
Preheat the oven to 160°C fan bake
Beat the butter and sugar together until very light and fluffy, about 10 minutes. Lightly whisk the eggs together then gradually beat into the butter mixture.
Beat in the cream and vanilla. Combine the flour, ground almonds, ginger, baking powder and the salt. Using a large metal spoon, fold in until well combined but don’t over mix or the loaf with be dense.
Spoon into the tin and smooth the top. Bake for about 55–60 minutes until golden and risen and a skewer inserted into the centre comes out clean.
For the syrup I combined the juice of 2 lemons with 100 grams of caster sugar and mixed until well combined. As soon as the loaf comes out of the oven pierce it all over with a skewer and spoon syrup over the top. Allow the loaf to cool before you pull it out of the tin.
I topped it with some sliced almonds that I toasted in a pan with butter and icing sugar until golden. Perfect served with some greek yoghurt - yum!!